Lemon-Thyme Chicken with Parmesan Zucchini

We eat a lot of chicken.  There are only so many ways to cook it before you’re completely bored.  In the summer, we grill.  In the winter, we bake.  There are a hundred ways to vary this marinade, but the essentials are the same: lemon, garlic, salt, pepper, and olive oil.

The zucchini was Stephen’s idea.  It’s simple, easy, and really yummy.  This is a super easy meal to make and it’s filling and delicious.  I didn’t serve a starch with this, but rice (white or brown) or roasted potatoes would be good with this.

Lemon-Thyme Chicken

  • 4 chicken breasts
  • 3 garlic cloves, grated or minced fine
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried thyme leaves
  • 1 cup lemon juice (or juice of three lemons)
  • 3 tbsp olive oil

(All measurements above are approximate because this is one of those things I never measure)

Whisk together garlic, salt, pepper, thyme, lemon juice and olive oil in a measuring cup or bowl.  Pour into a ziploc bag and add chicken.  Let marinate for 15-20 minutes, then bake for 30-40 minutes in a 350 oven.


Parmesan Zucchini

  • 3 medium sized zucchini, cut into planks
  • 1/2 cup panko crumbs
  • 1/2 cup parmesan cheese
  • sprinkle garlic salt
  • 1 tbsp olive oil

Brush the zucchini with olive oil.  Mix the panko, cheese, and garlic salt together, then spread over the zucchini.  Drizzle with olive oil.  Bake in a 350 oven until topping is browned, 20-30 minutes.



About Kristin

I never thought I would love to cook. I did everything I could to avoid learning to cook. But somewhere along the line, cooking became less of a chore and more of a way to relax and be creative. Not everything I make is a smashing success, but I've had more successes than failures. After months of trading recipes with my friends through Facebook and email, I've decided to collect all my favorites here and also document my attempts at new adventures in cooking, too.
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